JP7051892B2 - 野菜生地を製造するための方法およびシステム - Google Patents

野菜生地を製造するための方法およびシステム Download PDF

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JP7051892B2
JP7051892B2 JP2019552860A JP2019552860A JP7051892B2 JP 7051892 B2 JP7051892 B2 JP 7051892B2 JP 2019552860 A JP2019552860 A JP 2019552860A JP 2019552860 A JP2019552860 A JP 2019552860A JP 7051892 B2 JP7051892 B2 JP 7051892B2
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dried vegetables
converting
vegetable
particles
dough
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JP2020522230A5 (zh
JP2020522230A (ja
Inventor
アンドリュー アンソニー カリディス
トヨハラ エルネスト イサム アラオ
アヴィラ ヘスス アドルフォ サンドヴァル
グラナドス セルヒオ ゴンザレス
アングロ ミゲル アンヘル ゴメス
サウセド マリオ ロレンザーナ
ゲレロ アルトゥロ ロレンザーナ
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ヒート アンド コントロール インコーポレイテッド
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/366—Tubers, roots
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/04—Batters
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/42—Tortillas
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B07—SEPARATING SOLIDS FROM SOLIDS; SORTING
    • B07C—POSTAL SORTING; SORTING INDIVIDUAL ARTICLES, OR BULK MATERIAL FIT TO BE SORTED PIECE-MEAL, e.g. BY PICKING
    • B07C5/00—Sorting according to a characteristic or feature of the articles or material being sorted, e.g. by control effected by devices which detect or measure such characteristic or feature; Sorting by manually actuated devices, e.g. switches
    • B07C5/04—Sorting according to size
    • B07C5/06—Sorting according to size measured mechanically
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/362—Leguminous plants
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/10—Drying, dehydrating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/38—Multiple-step
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B07—SEPARATING SOLIDS FROM SOLIDS; SORTING
    • B07C—POSTAL SORTING; SORTING INDIVIDUAL ARTICLES, OR BULK MATERIAL FIT TO BE SORTED PIECE-MEAL, e.g. BY PICKING
    • B07C2501/00—Sorting according to a characteristic or feature of the articles or material to be sorted
    • B07C2501/0081—Sorting of food items

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Botany (AREA)
  • Mechanical Engineering (AREA)
  • Cereal-Derived Products (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Materials Applied To Surfaces To Minimize Adherence Of Mist Or Water (AREA)
  • Noodles (AREA)
JP2019552860A 2017-06-05 2017-09-14 野菜生地を製造するための方法およびシステム Active JP7051892B2 (ja)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
MX2017007061A MX2017007061A (es) 2017-06-05 2017-06-05 Proceso y sistema de fabricación de masa vegetal.
MXMX/A/2017/007061 2017-06-05
PCT/IB2017/055566 WO2018224871A1 (en) 2017-06-05 2017-09-14 Process and system for the manufacture of vegetable dough

Publications (3)

Publication Number Publication Date
JP2020522230A JP2020522230A (ja) 2020-07-30
JP2020522230A5 JP2020522230A5 (zh) 2021-09-30
JP7051892B2 true JP7051892B2 (ja) 2022-04-11

Family

ID=64567259

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JP2019552860A Active JP7051892B2 (ja) 2017-06-05 2017-09-14 野菜生地を製造するための方法およびシステム

Country Status (13)

Country Link
US (1) US11871756B2 (zh)
EP (1) EP3554246A4 (zh)
JP (1) JP7051892B2 (zh)
CN (1) CN111212572B (zh)
AR (1) AR111716A1 (zh)
AU (1) AU2017417951B2 (zh)
BR (1) BR112019016896B1 (zh)
CA (1) CA3051036A1 (zh)
CL (1) CL2019002165A1 (zh)
CO (1) CO2019007374A2 (zh)
MX (1) MX2017007061A (zh)
PE (1) PE20191128A1 (zh)
WO (1) WO2018224871A1 (zh)

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2016105557A1 (en) 2014-12-26 2016-06-30 Heat And Control Inc. System for quickly converting raw corn kernels into a masa and finished products

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US3730732A (en) 1972-05-02 1973-05-01 Barrera R Tortilla and process using water soluble alkaline substance
US4522837A (en) 1981-01-23 1985-06-11 Riviana Foods Inc. Method of removing bran from cereal grains
US4594260A (en) * 1984-09-21 1986-06-10 Imit, A.C. Process for producing nixtamalized corn flour
US4778690A (en) 1986-08-15 1988-10-18 Mapam, Inc. Process containing a cooking extrusion step for forming a food product from a cereal
US5100686A (en) 1989-10-19 1992-03-31 Miles J. Willard Corn rings and method of manufacture
JP2987166B2 (ja) * 1990-02-07 1999-12-06 日清製粉株式会社 穀類フレークの製造法
US4985269A (en) 1990-06-12 1991-01-15 Borden, Inc. Continuous extrusion for tortilla chip production
DE4137161C2 (de) 1991-11-12 1994-02-24 Stephan & Soehne Verfahren zur Teigbereitung
JPH05236681A (ja) 1992-02-20 1993-09-10 Hitachi Ltd 回転電機の鉄心とその製造法
US5558886A (en) 1993-10-21 1996-09-24 Centro De Investigacion Y De Estudios Avanzados Del I.P.N. Extrusion apparatus for the preparation of instant fresh corn dough or masa
JP2750843B2 (ja) 1996-01-09 1998-05-13 レオン自動機株式会社 分割されたパン生地の連結供給方法および装置
US6309688B1 (en) 1996-10-30 2001-10-30 SáNCHEZ Y DE LA CAMARA FELIPE ALBERTO Dietetic maize tortilla
US6025011A (en) 1997-06-09 2000-02-15 J. R. Short Milling Company Process for producing nixtamal and masa flour
DE19726551A1 (de) 1997-06-23 1998-12-24 Buehler Ag Speisesensorik
CA2230363C (en) * 1998-02-24 2005-07-05 Arnold Schmidt Grain processing apparatus and methods
US6265013B1 (en) 2000-03-28 2001-07-24 Instituto Politecnico Nacional Selective nixtamalization process for the production of fresh whole corn masa, nixtamalized corn flour and derived products
MXPA03009248A (es) 2001-04-09 2004-01-29 Cargill Inc PROCESO PARA LA PRODUCCIoN DE HARINA Y MASA DE NIXTAMAL.
US20030198725A1 (en) * 2001-11-28 2003-10-23 Cardenas Juan De Dios Figueroa Nixtamalized corn and products thereof
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Also Published As

Publication number Publication date
CN111212572A (zh) 2020-05-29
CL2019002165A1 (es) 2019-10-25
BR112019016896B1 (pt) 2023-04-04
EP3554246A4 (en) 2020-07-15
AU2017417951A1 (en) 2019-08-01
BR112019016896A2 (pt) 2020-04-14
JP2020522230A (ja) 2020-07-30
EP3554246A1 (en) 2019-10-23
PE20191128A1 (es) 2019-08-28
CA3051036A1 (en) 2018-12-13
MX2017007061A (es) 2019-02-08
US20200093142A1 (en) 2020-03-26
CN111212572B (zh) 2024-01-26
CO2019007374A2 (es) 2019-07-31
AR111716A1 (es) 2019-08-14
AU2017417951B2 (en) 2022-08-04
US11871756B2 (en) 2024-01-16
WO2018224871A1 (en) 2018-12-13

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